Type what you have

Ingredients

• ✓ rye bread
• sauerkraut
• corned beef
• salad dressing
• cooking spray
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.
2. 2 Spread bread cubes in the bottom of the prepared casserole dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.
3. 3 Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.

By JAMON0126

Ingredients

• ✓ rye bread
• mayonnaise
• ketchup
• red onion
• horseradish
• dill pickle
• corned beef
• swiss cheese
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ rye bread
• cooking spray
• potato
• cabbage
• corned beef
• swiss cheese
• half-and-half
• egg
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
2. 2 Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
3. 3 Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.

By Sally Anne

Ingredients

• ✓ rye bread
• sour cream
• mayonnaise
• chipped beef
• parsley
• onion
• seasoned salt
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until well mixed. Chill dip in refrigerator for 24 hours.
3. 3 Cut the top off rye bread loaf. Scoop out bread with hands or a spoon: break into bite-size pieces.
4. 4 Add dip to hollowed-out bread "boat." Place bread "boat" on a serving tray: arrange bread pieces around it.

By Chef BFranks

Ingredients

• ✓ rye bread
• thousand island dressing
• sour cream
• onion
• dark rye bread
• corned beef
• sauerkraut
• swiss cheese
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix together Thousand island dressing, sour cream, and onion in a medium bowl until well combined.
3. 3 Arrange dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Top bread cubes with corned beef and sauerkraut. Spread dressing mixture evenly over the top. Sprinkle with Swiss cheese, top with reserved bread cubes, and drizzle with melted margarine.
4. 4 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until bubbly and lightly browned, about 10 minutes more.

By AVEYED

Ingredients

• ✓ rye bread
• ground beef
• salt
• black pepper
• butter
• onion
• mayonnaise
• cheddar cheese

Instructions

1. 1 Season ground beef with salt and pepper; divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb to help keep them flat while cooking.
2. 2 Melt butter in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer onions into a bowl and set aside. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
3. 3 Meanwhile, spread 1 teaspoon of mayonnaise on one side of each slice of bread.
4. 4 Place 3 slices bread mayonnaise-side down in the skillet. Top each with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise-side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

By Yoly

Ingredients

• ✓ rye bread
• butter
• ground beef
• black pepper
• salt
• onion powder
• mayonnaise
• ketchup
• bacon bits
• sweet relish
• sugar
• cheddar cheese
• provolone cheese

Instructions

1. 1 Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
2. 2 Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
3. 3 Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
5. 5 Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
6. 6 Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

By Justin Lampert

Ingredients

• ✓ rye bread
• turkey
• chicken broth
• oregano
• sage
• poultry seasoning
• red bell pepper
• celery
• garlic
• onion
• bacon
• vegetable oil
• egg
• salt
• baking powder
• white sugar
• whole wheat flour
• water
• cornmeal

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
2. 2 In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
3. 3 Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
4. 4 Reduce oven heat to 325 degrees F (165 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
6. 6 Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
7. 7 Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
8. 8 Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

By ltjohnson

Ingredients

• ✓ rye bread
• olive oil
• mayonnaise
• chicken wing sauce
• swiss cheese
• sauerkraut
• turkey

Instructions

1. 1 Preheat a large skillet over medium heat.
2. 2 Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut. Arrange the turkey on the other two slices of bread. Bring the two halves together.
3. 3 Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.

By ThnkThn

Ingredients

• ✓ rye bread
• beef tongue
• salt
• onion
• mustard
• onion

Instructions

1. 1 Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
2. 2 Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
3. 3 Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.

By Eileen Mintz

Ingredients

• ✓ rye bread
• thousand island dressing
• sauerkraut
• swiss cheese
• pastrami
• margarine

Instructions

1. 1 Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich.
2. 2 Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side.

By Beverly Burton

Ingredients

• ✓ rye bread
• sweet onion
• balsamic vinegar
• ground beef
• salt
• black pepper
• cooking spray
• mayonnaise
• jarlsberg cheese

Instructions

1. 1 Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
2. 2 Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
3. 3 Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
4. 4 Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
5. 5 Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

By Demetrios Mustakas

Ingredients

• ✓ rye bread
• panko bread crumb
• egg noodle
• butter
• onion
• salt
• black pepper
• brown mustard
• all-purpose flour
• milk
• swiss cheese
• sauerkraut
• corned beef
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
4. 4 Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
5. 5 Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
6. 6 Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
7. 7 Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

By iamblessedx7

Ingredients

• ✓ rye bread
• butter
• olive oil
• yellow onion
• salt
• black pepper
• ground beef
• garlic salt
• black pepper
• swiss cheese
• butter

Instructions

1. 1 Heat butter and oil in a Dutch oven. Add onions, season with salt and pepper, cook, stirring continually, for 3 minutes. Cover with a lid and allow onions to caramelize, stirring occasionally to prevent burning, about 20 minutes.
2. 2 Meanwhile, combine ground beef, garlic salt, and pepper in a bowl and mix thoroughly. Shape ground beef into 4 rectangular patties.
3. 3 Cook patties in a skillet over medium-high heat, flipping once, 3 to 4 minutes per side. Add a slice of Swiss cheese to each patty and top each with an equal amount of caramelized onions.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Spread 1 teaspoon butter over each slice of bread. Broil until lightly golden and toasted. Assemble patty melts and serve immediately.

By thedailygourmet

Ingredients

• ✓ rye bread
• new potato
• onion
• corned beef brisket
• apple juice
• thyme
• salt
• pepper
• cabbage
• apple
• slow cooker liner
• butter
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
3. 3 Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
4. 4 While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
5. 5 Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ rye bread
• salad dressing
• corned beef
• coleslaw

Instructions

1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Ingredients

• ✓ rye bread
• thousand island dressing
• corned beef
• sauerkraut
• swiss cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
3. 3 Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

By MRSCANUCK

Ingredients

• ✓ rye bread
• thousand island dressing
• swiss cheese
• corned beef
• sauerkraut
• butter

Instructions

1. 1 Gather all ingredients and preheat a large griddle or skillet over medium heat.
2. 2 Spread one side of bread slices evenly with Thousand Island dressing.
3. 3 On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.
4. 4 Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.
5. 5 Serve hot. Enjoy!

By COLETTE G.

Ingredients

• ✓ rye bread
• ground beef
• pork sausage
• processed cheese food
• worcestershire sauce
• ketchup

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Cook beef and sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.
3. 3 Meanwhile, microwave processed cheese food in a large microwave-safe bowl on high until melted, 3 to 4 minutes.
4. 4 Stir Worcestershire sauce and ketchup into melted cheese, then stir in cooked meat until thoroughly combined.
5. 5 Spoon about 2 tablespoons meat and cheese mixture onto each bread slice. Arrange bread in a single layer on the prepared baking sheet.
6. 6 Bake in the preheated oven, in batches if necessary, until lightly browned and crisp, 10 to 15 minutes. Serve hot and enjoy!

By DREW810

Ingredients

• ✓ rye bread
• pork sausage
• onion
• garlic powder
• black pepper
• process cheese sauce

Instructions

1. 1 In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
2. 2 Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
3. 3 Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.

By Rene

Ingredients

• ✓ rye bread
• ground beef
• sausage
• onion
• processed cheese food
• oregano
• worcestershire sauce

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
3. 3 Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
4. 4 If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
5. 5 Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

By Candy

Ingredients

• ✓ rye bread
• pancetta
• egg
• prosciutto
• avocado
• salt
• black pepper

Instructions

1. 1 Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
3. 3 Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

By Dorinda Medley

Ingredients

• ✓ rye bread
• processed cheese food
• cheddar cheese
• bacon
• worcestershire sauce
• mustard
• butter

Instructions

1. 1 Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
2. 2 Heat skillet over medium heat.
3. 3 Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
6. 6 Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

By Singer6

Ingredients

• ✓ rye bread
• grapeseed oil
• red onion
• salt
• black pepper
• gouda cheese
• provolone cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ rye bread
• tuna
• mayonnaise
• mustard
• basil pesto
• garlic
• lettuce
• tomato

Instructions

1. 1 In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
2. 2 Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.

By Carrie Biles

Ingredients

• ✓ rye bread
• butter
• onion
• celery
• all-purpose flour
• water
• beef bouillon
• half-and-half
• swiss cheese
• corned beef
• sauerkraut

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
3. 3 Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

By MARBALET

Ingredients

• ✓ rye bread
• white wine vinegar
• dijon mustard
• horseradish
• salt
• black pepper
• olive oil
• cabbage
• red onion
• carrot
• dijon mustard
• corned beef

Instructions

1. 1 Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
2. 2 Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
3. 3 Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

By TJ Lombard

Ingredients

• ✓ rye bread
• yogurt
• lemon juice
• egg yolk
• mustard
• salt
• white sugar
• black pepper
• hot pepper sauce
• egg
• salmon
• parsley
• caper

Instructions

1. 1 To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2. 2 In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
3. 3 To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

By dakota kelly

Ingredients

• ✓ rye bread
• ground sirloin
• worcestershire sauce
• garlic
• salt
• black pepper
• butter
• olive oil
• onion
• cooking spray
• cheddar cheese
• dijon mustard

Instructions

1. 1 Mix sirloin, Worcestershire sauce, garlic, salt, and pepper together by hand in a medium bowl. Form into 4 hamburger patties and wrap in plastic wrap. Place in the refrigerator until flavors have melded, 4 hours to overnight.
2. 2 Heat butter and olive oil in a large skillet over medium heat until melted. Add onions and saute until they begin to caramelize, about 15 minutes, reducing heat to medium-low if they seem to be sizzling too much.
3. 3 Spray a large skillet with cooking spray and heat over medium heat. Place hamburger patties in the skillet and cook for 3 minutes per side, topping each patty with a slice of Cheddar cheese after flipping.
4. 4 Place patties on toasted rye bread. Top with warm onions, Dijon mustard, and remaining bread.

By Suzanne

Ingredients

• ✓ rye bread
• tuna
• mayonnaise
• celery
• onion
• parsley
• red wine vinegar
• salt
• black pepper
• swiss cheese
• tomato
• paprika

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine tuna, mayonnaise, celery, onion, parsley, and vinegar in a bowl; season with salt and black pepper.
3. 3 Place bread on a baking sheet; broil in the preheated oven until lightly toasted, 1 minute. Remove from oven; keep broiler on.
4. 4 Divide tuna salad among bread slices; place 1 cheese slice on top of each. Layer each with 2 tomato slices; top each with 1 cheese slice.
5. 5 Broil in the preheated oven until cheese is melted, 3 to 5 minutes.

By COOKINGIRLLJ